Contains ginger essence, citric acid, yeast nutrient, lactose, sodium cyclamate, yeast. Can be brewed alcoholic and non-alcoholic.  Makes 30 x 750ml Bottles

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Contains lemon essence, citric acid, sodium cyclamate, yeast nutrient, lactose and yeast. Can be brewed alcoholic and non-alcoholic. 

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Contains Sarsaparilla flavour, cameral flavour, citric acid, yeast nutrient, sucralose sweetener, yeast nutrient, yeast. Can be brewed alcoholic and non-alcoholic. 

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The exact lineage of the proprietary hop Columbus is unknown. Its namesake was created in part as the result of a legal dispute between Hopunion and Yakima Chief when both parties attempted to patent the same hop. Yakima Chiefs variety was named Tomahawk. After an agreement was reached, both names were registered. They are technically the same hop however. Originally bred by Charles (Chuck) Zimmerman as part of a USDA breeding program sometime in the 1970s, Columbus is sometimes referred to at CTZ (Columbus, Tomahawk and Zues) though it is genetically distinct from Zues hops. It features a punchy hoppiness and deep, pensive aroma with understated citrus notes perfect as a dual use hop. Commonly used late in the boil and, when fresh, Columbus has a herbal flavour with a lemon citrus back note. Usable in a number of styles, notably American-style ales. Also Known As Tomahawk?, CTZ Characteristics Herbal and citrus Purpose Bittering & Aroma Alpha Acid 14%-18% Origin US Substitutes Chinook,??Northern Brewer,??Target Styles Imperial Brown Ale, Barley Wine, Imperial Stout, American Ales, Stout

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The exact lineage of the proprietary hop Columbus is unknown. Its namesake was created in part as the result of a legal dispute between Hopunion and Yakima Chief when both parties attempted to patent the same hop. Yakima Chiefs variety was named Tomahawk. After an agreement was reached, both names were registered. They are technically the same hop however. Originally bred by Charles (Chuck) Zimmerman as part of a USDA breeding program sometime in the 1970s, Columbus is sometimes referred to at CTZ (Columbus, Tomahawk and Zues) though it is genetically distinct from Zues hops. It features a punchy hoppiness and deep, pensive aroma with understated citrus notes perfect as a dual use hop. Commonly used late in the boil and, when fresh, Columbus has a herbal flavour with a lemon citrus back note. Usable in a number of styles, notably American-style ales. Also Known As Tomahawk?, CTZ Characteristics Herbal and citrus Purpose Bittering & Aroma Alpha Acid 14%-18% Origin US Substitutes Chinook,??Northern Brewer,??Target Styles Imperial Brown Ale, Barley Wine, Imperial Stout, American Ales, Stout

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The exact lineage of the proprietary hop Columbus is unknown. Its namesake was created in part as the result of a legal dispute between Hopunion and Yakima Chief when both parties attempted to patent the same hop. Yakima Chiefs variety was named Tomahawk. After an agreement was reached, both names were registered. They are technically the same hop however. Originally bred by Charles (Chuck) Zimmerman as part of a USDA breeding program sometime in the 1970s, Columbus is sometimes referred to at CTZ (Columbus, Tomahawk and Zues) though it is genetically distinct from Zues hops. It features a punchy hoppiness and deep, pensive aroma with understated citrus notes perfect as a dual use hop. Commonly used late in the boil and, when fresh, Columbus has a herbal flavour with a lemon citrus back note. Usable in a number of styles, notably American-style ales. Also Known As Tomahawk?, CTZ Characteristics Herbal and citrus Purpose Bittering & Aroma Alpha Acid 14%-18% Origin US Substitutes Chinook,??Northern Brewer,??Target Styles Imperial Brown Ale, Barley Wine, Imperial Stout, American Ales, Stout

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The exact lineage of the proprietary hop Columbus is unknown. Its namesake was created in part as the result of a legal dispute between Hopunion and Yakima Chief when both parties attempted to patent the same hop. Yakima Chiefs variety was named Tomahawk. After an agreement was reached, both names were registered. They are technically the same hop however. Originally bred by Charles (Chuck) Zimmerman as part of a USDA breeding program sometime in the 1970s, Columbus is sometimes referred to at CTZ (Columbus, Tomahawk and Zues) though it is genetically distinct from Zues hops. It features a punchy hoppiness and deep, pensive aroma with understated citrus notes perfect as a dual use hop. Commonly used late in the boil and, when fresh, Columbus has a herbal flavour with a lemon citrus back note. Usable in a number of styles, notably American-style ales. Also Known As Tomahawk?, CTZ Characteristics Herbal and citrus Purpose Bittering & Aroma Alpha Acid 14%-18% Origin US Substitutes Chinook,??Northern Brewer,??Target Styles Imperial Brown Ale, Barley Wine, Imperial Stout, American Ales, Stout

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"Crisp, dry lager, lean and refreshing" This is a consequence of many things: of bucking the trends, ignoring the fashion, and working hard to make a rewarding, unpretentious beer with a lean, pale malt base and subtle bitterness – a pleasant surprise in this complex world. Whenever you need a crisp, dry lager, there will be Consequences. Suggested Yeast: Safale US-05, Lallemand BRY-97 Instructions: Start with a clean and sanitised fermentation vessel Decant FWK cube into fermenter and aerate wort Add 5 litres of sanitary water at room temperature to bring volume to 20L if desired (individual brewer may choose to reduce water volume to alter starting gravity and ABV) Pitch yeast as per manufacturers instructions Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging. Once fermentation is complete crash chill if desired then bottle/keg, carbonate and condition

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Winter is here and so is Coopers highly anticipated 2019 Coopers Vintage Ale recipe pack. As always, the brewers at Coopers love to introduce a new hop variety into Vintage Ale, and this year the star of the show is Mosaic. They replicated the brewhouse process, by adding Mosaic and Cascade hops at both late hopping and dry hopping stages. Providing enticing aromas of apricot, citrus fruits and pine, these set the scene for a palate of roasted malt, nuts and toffee. Expect to enjoy a clean bitterness and a smooth, velvety finish. If lovingly cellared, this strong ale will develop sweet malt flavours, soft toffee undertones as the hop characters mellow, rewarding those who can resist temptation. Recipe contains English Bitter, Wheat Malt Extract, Dextrose, Crystal malt, Mosaic and Cascade hops, Nottingham yeast This is a 21l recipe for our 25 litre fermentors or any other 25 litre vessel. Recipe adapted from www.diybeer.com.au

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Rich mahogany colour and a creamy head. Roasted malt aromas with a hint of chocolate, generous mouthfeel dominated by roasted malt flavours, sufficient hop bitterness to give balance and a dry finish. A favourite amongst dark beer drinkers.

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Light yellow-gold colour with a tightly packed white head, floral nose with a hint of malt, medium bodied palate with delicate hopping and a slightly bitter finish. The most discerning draught drinker will appreciate this beer.

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Due to popular demand Coopers master brewers have developed a beer concentrate in the style of the famous COOPERS ORIGINAL PALE ALE which is considered an Australian icon. The finest 2-row barley, hops and specially selected yeast combine to produce a beer with fruity and floral characters, balanced with a crisp bitterness and compelling flavour perfect for every occasion.

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A pale straw coloured malt extract that can be used as is or as a base for recipes. Additional fermentables required, we recommend Light Dry Malt Extract and/or Dextrose.

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Coopers DIY Beer English Bitter is a brown copper colour with red hues and a creamy head. It displays a pleasing floral aroma with a blend of toasty/sweet malt flavours finishing with a firm bitter finish. It may be served slightly less chilled, if desired.

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A rich, dark brew displaying coffee, chocolate and licorice aromatics, roasty bitter notes with a dry finish. Coopers Irish Stout is an authentic recipe containing a blend of malted barley, roasted barley, flaked barley and hops. The pour will exhibit a turbulent, cascading tan foaming action. Eventually, this settles into a creamy beige coloured head that rests atop the beer.

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Mexico is known for its arid lands, dusty conditions and oppressive heat. So it’s not surprising that the people of Mexico are expert at quenching a thirst.

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Straw colour with golden hues and a lacy white head. Light floral aromas follow through on a light to medium bodied palate with subtle malt and hop flavours and a clean finish. An Australian Lager style with plenty of character.

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Bright golden colour with a strong head. Pleasant blend of fruit and malt on the nose with generous mouthfeel and a moderately bitter finish. A good example of a Traditional Ale.

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Dark brown colour with a persistent head resembling espresso creamer, a blend of coffee, chocolate and grain aromas, exceptional mouth feel and dark malt characteristics, the combination of malt tannins and hop bitterness results in a dry finish. Can be consumed young or cellared for a number of years with excellent results.

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While known to most for culinary usage, coriander seeds are also widely used in beverages. It’s flavour can be complex, mostly spicy and citrusy, but crushing can bring out nutty notes. Certain styles of beer, including Belgian witbier, gose and saison are often enhanced by use of coriander seed.  Coriander is also used in conjunction with juniper and other aromatics to give gin it’s distinctive flavour. Product of Australia

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Briess brewers flakes are pre gelatinised specifically for brewing. The process of gelatinising the grains makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt.

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PRV Relief Cornelius valve

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Stainless GAS post that screws on the gas side of a cornelius keg.

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Stainless post that screws onto the Liquid side of your cornelius keg. 

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Suitable for any 19L or 9.5L ball lock cornelius or Pin Lock keg.

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Perfect for light, fruity red wines for early consumption.

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370ml Crown stemmed glass

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Our darkest crystal malt at around 90L. Will lend a deep amber to red colour and a full bodied, toasted/caramel like flavour to the finest Scottish and European ales. Can be used as a substitute for "Special B", although it's not quite as dark so adding a little extra may be necessary. Gladfield Dark Crystal

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Despite a relatively low yield, Crystal has made it a fairly popular hop. Its woodsy, green, floral and fruity with herb and spice notes of cinnamon, nutmeg and black pepper. Extremely versatile, its even used for its notable aromatic qualities in IPAs and Bitters despite its low alpha acid content. First bred in 1983, it has an interesting lineage with roots extending back to Hallertau, Cascade, Brewers Gold and Early Green. Commercially it is used in a great variety of beers from RogueBrutal Bitters to Mountain Suns Belgian Dip Chocolate Stout.   Characteristics Woody, floral and fruity with spice notes of cinnamon, nutmeg and black pepper Purpose Aroma Alpha Acid 2.8%-4.4% Substitutes Mount Hood, Hallertau, Spalt Styles Bitter, Pilsner, Light Lager, Golden Ale, Nut Brown Ale, Pale Ale, India Pale Ale, Stout, Chocolate Stout, American Lager

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Despite a relatively low yield, Crystal has made it a fairly popular hop. Its woodsy, green, floral and fruity with herb and spice notes of cinnamon, nutmeg and black pepper. Extremely versatile, its even used for its notable aromatic qualities in IPAs and Bitters despite its low alpha acid content. First bred in 1983, it has an interesting lineage with roots extending back to Hallertau, Cascade, Brewers Gold and Early Green. Commercially it is used in a great variety of beers from RogueBrutal Bitters to Mountain Suns Belgian Dip Chocolate Stout.   Characteristics Woody, floral and fruity with spice notes of cinnamon, nutmeg and black pepper Purpose Aroma Alpha Acid 2.8%-4.4% Substitutes Mount Hood, Hallertau, Spalt Styles Bitter, Pilsner, Light Lager, Golden Ale, Nut Brown Ale, Pale Ale, India Pale Ale, Stout, Chocolate Stout, American Lager

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Also called "medium crystal". Around 55L. This Crystal malt is well suited to all beer recipes calling for crystal malt and is a good choice if you're not sure which variety to use. 5 to 15% of Crystal malt will lend a well rounded caramel flavour, colour and sweetness to your finest Ales. Gladfield Medium Crystal

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8g Wine Yeast. For full bodied, rich fruity aromatic sweet white/blush and dessert wines. Excellent strain for white country fruit and flower wines.

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Officially registered in 1952, the original Saaz or Czech Saaz as it is sometimes known, has established itself as a staple variety for brewers and dates back more than 700 years. Originating in Zatec, Bohemia (now part of the Czech Republic) it is an esteemed red-bine variety that is grown around the world. New Zealand in particular has embraced Saaz, breeding several descendants including the popular Motueka and Riwaka varieties (B & D Saaz, respectively). Saaz is one of the four original Noble hops and has a distinctive and classic aroma. Known for its prominent use in Stella Artois and countless Bohemian Lagers and Pilsners. Its warm, herbal character stems from a high level of farnesene while its other oils are in fair balance. With such a low alpha acid percentage, Saaz is inarguably an aroma hop, however when used as an early addition it is thought to add a delicate bitterness. Additionally, its elevated content of polyphenols aids in abating oxidation, giving beer brewed with Saaz a notably longer shelf life. Growing Saaz is not without its difficulties. Specifically, it endures a meager yield, has weak mildew resistance and light cones. The original Saaz variety has been successfully cloned 9 times between 1952 and 1993 in an effort to improve these factors. Originally, growers were hesitant to hybridise, fearing the loss of its signature and delicate aroma. This hybridisation has become necessary though to breed resistance to wilt and mildew and make it a more viable crop. Despite these few shortcomings, breweries use it prolifically worldwide. Also Known As Saaz, Czech Saaz, Saazer, Czech Saazer Characteristics Noble, herbal character Purpose Aroma Alpha Acid 2.5%-4.5% Origin Czech Republic Substitutes Other European varieties - Hallertau, Tettnang Styles Lager, Pilsner

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Officially registered in 1952, the original Saaz or Czech Saaz as it is sometimes known, has established itself as a staple variety for brewers and dates back more than 700 years. Originating in Zatec, Bohemia (now part of the Czech Republic) it is an esteemed red-bine variety that is now grown around the world. New Zealand in particular has embraced Saaz, breeding several descendants including the popular Motueka and Riwaka varieties (B & D Saaz, respectively). Saaz is one of the four original Noble hops and has a distinctive and classic aroma. Known for its prominent use in Stella Artois and countless Bohemian Lagers and Pilsners. Its warm, herbal character stems from a high level of farnesene while its other oils are in fair balance. With such a low alpha acid percentage, Saaz is inarguably an aroma hop, however when used as an early addition it is thought to add a delicate bitterness. Additionally, its elevated content of polyphenols aids in abating oxidation, giving beer brewed with Saaz a notably longer shelf life. Growing Saaz is not without its difficulties. Specifically, it endures a meager yield, has weak mildew resistance and light cones. The original Saaz variety has been successfully cloned 9 times between 1952 and 1993 in an effort to improve these factors. Originally, growers were hesitant to hybridise, fearing the loss of its signature and delicate aroma. This hybridisation has become necessary though to breed resistance to wilt and mildew and make it a more viable crop. Despite these few shortcomings, breweries use it prolifically worldwide. Also Known As Saaz, Czech Saaz, Saazer, Czech Saazer Characteristics Noble, herbal character Purpose Aroma Alpha Acid 2.5%-4.5% Origin Czech Republic Substitutes Other European varieties - Hallertau, Tettnang Styles Lager, Pilsner

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Commonly referred to as the "Twist On Coupler"Suitable for attaching Carlton Draught, CUB, Fosters & VB Kegs

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A Premium Ayurvedic herbs from Fern & Lily.

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Dark dry malt extract delivers rich, roasted flavours with notes of chocolate and caramel, perfect for deepening colour and complexity. Ideal for stouts, porters and dark ales, it provides body and fermentable sugars.

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Dark dry malt extract delivers rich, roasted flavours with notes of chocolate and caramel, perfect for deepening colour and complexity. Ideal for stouts, porters and dark ales, it provides body and fermentable sugars.

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Dextrose is a highly fermentable brewing sugar (corn) that boosts alcohol content without adding flavour or body. Ideal for priming, increasing ABV, sugar distillation washes, seltzers or lightening the finish to your beer.

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Dextrose is a highly fermentable brewing sugar (corn) that boosts alcohol content without adding flavour or body. Ideal for priming, increasing ABV, sugar distillation washes, seltzers or lightening the finish to your beer.

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Provides nitrogen essential for yeast growth and preventing H2S (Hydrogen sulfide).  Add 15gm per 100lt of juice to the bulk prior to adding yeast.  After 3-4 days add another 15gm per 100lt.

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Provides nitrogen essential for yeast growth and preventing H2S (Hydrogen sulfide).  Add 15gm per 100lt of juice to the bulk prior to adding yeast.  After 3-4 days add another 15gm per 100lt.

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Provides nitrogen essential for yeast growth and preventing H2S (Hydrogen sulfide).  Add 15gm per 100lt of juice to the bulk prior to adding yeast.  After 3-4 days add another 15gm per 100lt.

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Great for accurately reading the temperature of your mash, wort, still etc

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